Mels Apricot Brandy Recipes

APRICOT BRANDY SLUSH

Steps:

• In a large saucepan, bring 1 cup water to a boil; remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Stir in sugar until dissolved. Cool., Stir in apricot brandy, juice concentrates and remaining water. Transfer to a 2-qt. freezer container. Freeze, covered, 6 hours or overnight., For each serving, scoop 3/4 cup slush into a rocks glass. Pour soda into glass. Serve immediately.

MEL'S APRICOT BRANDY

Steps:

• Cut apricots into 1/4" pieces.
• Combine all ingredients into a container with a tight lid.
• Let set for 6 weeks. Shake Daily.
• Strain out apricots and enjoy!

VERLET'S APRICOT TART

Steps:

• Preheat the oven to 350°F (175°C).
• Butter the bottom and sides of a 9-inch (23cm) fluted tart pan with removable bottom. Set aside.
• Make the pastry:
• In a large bowl, combine the melted butter and the sugar, and using a wooden spoon, stir to blend. Add the remaining ingredients and stir to form a soft, cookie-like dough. Transfer the dough to the center of the buttered pan. Using the tips of your fingers, evenly press the pastry along the bottom and up the sides of the pan. The pastry will be quite thin.
• Place the pan in the center of the oven and bake unitl the dough is slightly puffy and set, 12 to 15 minutes. Sprinkle the ground almonds over the bottom of the crust. (This will prevent the crust from becoming soggy.)
• Meanwhile make the filling:
• In a medium-size bowl, combine the crème fraîche, egg, extracts and honey and whisk to blend. Whisk in the flour.
• Pour the filling evenly over the pastry. Starting just inside the edge of the pan, neatly overlap the halved apricots, cut side up, at an angle. Arrange in two or three concentric circles, working toward the center. Fill in the center with the remaining apricots.
• Place the tart pan on a baking sheet. Place the baking sheet in the center of the oven and bake until the filling is firm and the pastry is a deep golden brown, 55 to 60 minutes. The apricots will shrivel slightly. Remove from the oven and immediately sprinkle with confectioners' sugar. Place the tart on a rack to cool. Sprinkle again with confectioners' sugar just before serving.

APRICOT BRANDY BALLS

Steps:

• Melt chocolate in top of double boiler over hot (not boiling) water; remove from heat.
• Stir in brandy and corn syrup.
• Combine cereal, apricots and 1/2 cup confectioners' sugar in a large bowl.
• Add chocolate mixture; stire together until well blended and let stand at room temperature about 30 minutes.
• Form into 1/2" balls; roll in cocoa or powdered sugar.
• Place in candy cups in a covered container; let mellow several days before serving.

APRICOT BRANDY

Steps:

• Place ingredients (DO NOT MIX) in a 1/2 gallon flat topped glass jar.
• Turn jar twice a day for 8 days (allowing jar to sit on its top for half a day).
• Batch is ready.
• You may use the same apricots, more sugar, and vodka added to make another batch, but let second batch sit for 12 to 14 days.

APRICOT BRANDY BALLS

Steps:

• Grind apricots.
• Add coconut, milk, and brandy.
• Blend well.
• Mix will be sticky.
• Roll into balls and store in cool place.
• Can be made several days ahead.
• (Flavor improves.).
• Before serving, roll in powdered sugar.

BRANDIED APRICOT TART

Steps:

• Preheat oven to 450°. In a large bowl, combine flour and sugar. Cut in butter until crumbly. Add egg yolk. Gradually add milk, tossing with a fork until a ball forms., Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake 8-10 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350°., In a small saucepan, combine preserves and brandy; cook and stir over low heat until melted. Brush 2 tablespoons over crust. Arrange apricots over crust and brush with preserve mixture. , Bake 18-22 minutes longer or until crust is golden brown. Cool on a wire rack. Sprinkle with almonds. Serve with whipped cream if desired.

APRICOT BRANDY

Steps:

• Use only fully ripened, unblemished fruit.
• Wash and remove pits.
• Chop and mash fruit.
• Place in a plastic container or large glass bottle.
• Dissolve sugar in the vodka or brandy.
• Pour over the fruit.
• Cover and let sit for 4 to 6 months in a cool, dark place.
• Strain out the fruit, and bottle.
• Your fruit brandy is ready to drink!